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Lemony Chicken Piccata Meatballs

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Tender chicken meatballs simmered in a bright, buttery lemon piccata sauce with capers. This easy yet elegant dish is perfect for both weeknight dinners and special occasions.

Ingredients

  • ½ cup panko breadcrumbs
  • 1 large egg
  • 1 small shallot, minced
  • 2 tablespoons heavy cream
  • 2 tablespoons minced capers, drained and rinsed
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound ground chicken
  • ½ cup all-purpose flour, for dredging
  • 3 to 4 tablespoons olive oil, for sautéing
  • 1 cup chicken broth
  • 1 cup low-sodium chicken stock
  • 2 tablespoons freshly squeezed lemon juice, plus more if needed
  • 2 to 3 tablespoons capers, drained and rinsed
  • 3 tablespoons unsalted butter, cold and cut into pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped Italian parsley

Instructions

  1. In a medium bowl, combine panko breadcrumbs, egg, minced shallot, heavy cream, minced capers, chopped parsley, lemon zest, salt, and pepper. Mix until evenly combined.
  2. Add ground chicken and gently mix with your hands until just combined, being careful not to overmix.
  3. Spread flour onto a rimmed sheet pan. Scoop the mixture into tablespoon-sized portions, roll into balls, and place on the floured surface.
  4. Gently shake the pan to lightly coat the meatballs in flour.
  5. Heat olive oil in a large skillet over medium heat until shimmering. Cook meatballs in batches, turning occasionally, until browned and nearly cooked through, about 8 to 10 minutes. Transfer to a bowl and keep warm.
  6. Pour chicken broth into the skillet and scrape up browned bits. Simmer for 2 to 3 minutes.
  7. Add chicken stock, lemon juice, and capers. Stir and simmer for 4 to 5 minutes.
  8. Remove from heat and swirl in butter one piece at a time until the sauce is smooth and glossy. Season with salt, pepper, and more lemon juice if desired.
  9. Return meatballs to the skillet and gently coat in the sauce. Warm through for 1 to 2 minutes.
  10. Serve over grilled sourdough bread and garnish with chopped parsley.

Notes

  • Do not overmix the meatball mixture to keep them tender.
  • Ground turkey can be used instead of chicken.
  • Add extra lemon zest or juice for a brighter flavor.
  • For a creamier sauce, stir in a splash of heavy cream at the end.
  • Serve over pasta, rice, mashed potatoes, or polenta.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently with a splash of broth or water to loosen the sauce.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemony-chicken-piccata-meatballs/